The steamed dumplings are small and exquisite, and they look good. From a distance, more than a dozen white and flawless dumplings are tightly clustered together. You are next to me and I am next to you, just like the lively and lovely little peach blossoms in spring. In the "mist", steamed dumplings seem to be more attractive. Close up, the white * * * tender dumplings are full and moist, well, they look delicious. Look, how delicate the skin is, as delicate as the chubby little face of a fat doll, and it will be broken with a pinch. Through the skin, you can clearly see the pure soup inside. How about it? You want to eat it. Don't worry, there is a beef as smooth as jade in it!
Steamed dumplings not only look good, but also taste good. As the saying goes: "Move gently, lift slowly, open the window first, and then drink soup." But I can't care so much about hunger. Looking at the delicious steamed dumplings, my saliva has long been "flying down three thousands of feet". I didn't care about the image of a lady. I grabbed the dumplings and stuffed them into my mouth. It was so hot that I cried while covering my mouth. This time, I learned my lesson and took a bite of the skin gently. Suddenly, the juice poured into my mouth. It was so mellow, moist and fragrant that I was immersed.
Steamed baozi stuffed with juicy pork is really delicious. Let's try it!
2. Writing a composition with special snacks When I mentioned Yangchun noodles, I don't know why, I always remembered the word Yangchun Baixue, which felt very elegant and refreshing. Actually, Yangchun noodles are the most popular pasta that ordinary people like to eat the cheapest and can pay for it most. In "Morning in Shanghai", the capitalist Xu Yide asked the waiter to send lunch with this Yangchun noodles in order to escape the public-private partnership. Yangchun noodles belong to the patent of the working masses. As for why you choose such a name as Yangchun Baixue, it may be its antonym, but I'm sure that the person who chooses this name is definitely not from Xialiba. Grandpa seems to like Yangchun noodles very much. Every Sunday, he will definitely take me and my two cousins to the noodle restaurant in town to eat Yangchun noodles. Yangchun noodles are delicious, the golden flat noodles. It tastes particularly soft and delicious. It seems that it is delicious without any ingredients. My two cousins and I are in high spirits. Lu Wenfu specifically mentioned Yangchun noodles in The Gourmet, saying that the first pot of Yangchun noodles is the freshest and most delicious. Therefore, many people rush to eat the first soup. Next time they come out to eat Yangchun noodles, they must catch up with the first soup! Stinky tofu is a famous specialty snack in Changsha. Speaking of it, I like it best! Usually, when my mother buys stinky tofu, I am the first to move chopsticks and eat it with my head shaking. Although I like eating it, I never know how it is made. Today, my mother and I went to the south gate to watch the production of stinky tofu. Before we came to the stall, an old man was absorbed in frying stinky tofu. The old man fished out square pieces of tofu from the brine and put it in a hot oil pan, rolling it constantly. Until both sides of the tofu are fried. Grandpa drilled two holes in each piece of tofu and coated it with soy sauce or Chili water, so golden and fragrant stinky tofu was born! I quickly bought four tablets, and I picked up the bowl, and a burst of attractive smell came to my nose, and my saliva almost fell! I first carefully took a bite, which was yellow outside and white inside, crisp outside and tender inside. It was so cool! I went on to eat the second piece, but I still remembered the crispy, crispy, soft and a little spicy piece I just ate. It was really delicious! Grandpa told me that the production process of stinky tofu is very particular. First, tofu blanks should be made of excellent soybeans, and then they will have better color and taste after adding halogen, fermentation and frying. Then, with fine seasoning, you can fry stinky tofu with delicious taste. Oh, that's it! Stinky tofu is delicious, but you can't eat too much at once! Look, I just want to eat happily, and the tip of my tongue is already blistering.
3. Good words and sentences for writing food compositions are refreshing, fragrant, fragrant and delicious.
Leave fragrance on your teeth and cheeks.
fat yet not sickening
Have a good meal
There are delicious omen, after the description of something delicious and greedy look.
Full of color, flavor and taste
mouth watering three feet down the lips
keep gazing anxiously till one's eyes are strained
There are delicious omen, after the description of something delicious and greedy look.
Yupan delicacies
toothsome
Abundant
Rare delicacy
the aftertaste lingers on
Good color and taste
lick one's chops
Exquisite yaozhuan
have a marvellous flavour―be infinitely enjoyable
Meat: Delicious meat, bright color, rich taste, thick oil red sauce.
Dishes: bright in color, crisp and refreshing, full of fragrance, and fragrant in lips and teeth.
Dim sum: Sweet and glutinous, crisp and delicious. We are all individuals, and we feel lonely in the dead of night. We don't ask for much concern. A cup of rich coffee can take away the sorrow of the day, and watch the melted sugar cube in the cup spin around like life, with a trace of unfinished white, and finally disappear in a corner of the cup. Savoring it carefully, the slightly sweet bitterness crossed my throat and dyed my hair in all colors, which made me drool. Look at other dishes, which dazzles me.
2. From a close look, the white * * * tender dumplings are full and moist, well, they look delicious. Look, how delicate the skin is, as delicate as the chubby little face of a fat doll, and it will be broken with a pinch. You can clearly see the pure soup inside through the outer skin.
3. The chicken soup cooked by my mother is white, very fragrant, salty and delicious. Every time my mother cooks chicken soup, I take a small spoon to drink, take a sip, taste it, swallow it, take another sip, taste it, swallow it, take another sip, taste it, swallow it, take another sip, taste it, and swallow it.
4, the green color in the sale, revealing the steamed skin as thin as paper, just like jade. With a gentle bite, the skin will break, and the dish made of shrimp, leeks and eggs will be refreshing and moist. After eating it, the mouth is still full of the smell of shrimp, which is really fragrant.
5. The steamed dumplings not only look good, but also taste good. As the saying goes: "Move gently, lift slowly, open the window first, and then drink soup." But I can't care so much about hunger. Looking at the delicious steamed dumplings, my saliva has long been "flying down three thousands of feet". I didn't care about the image of a lady. I grabbed the dumplings and stuffed them into my mouth. It was so hot that I cried while covering my mouth. This time, I learned my lesson and took a bite of the skin gently. Suddenly, the juice poured into my mouth. It was so mellow, moist and fragrant that I was immersed.
4. The composition about writing delicious food is coming. When I went out and passed a small town in the south, I was lucky enough to eat the delicious food that was imprinted on my mind from childhood in the restaurant. Eating this long-lost food, the kind of deep desire for it in those days can not help but reappear in my heart. It was my childhood, the difficult period of honest country, and the rural people lived a life of insufficient food. People tried their best to eat everything that could be eaten, even the old elm tree in front of the door was not spared. People stripped the bark and used it as food for their mouths. Despite this, it is still difficult to solve the hunger. Mother couldn't bear to starve us, so she made a wish early: to grind us. We are all happy from the bottom of our hearts. Wait and hope! Finally, one day, my mother said that the wheat in the field can be eaten, so let's follow her to pull the wheat in the field. The wheat in the field is not quite ripe, and this is the best time to grind it. Guided by my mother, I specially selected the wheat that can be used. The wheat used for grinding is particularly strict, and it is not tender, because the slurry of wheat has not solidified yet; Not even when you are old, because the wheat is too dry when it is ripe. We must choose those wheat that are mature and not thoroughly dried, with green and full grains and a certain hardness. Mother is reluctant to pull more because it will be our family's food. By the time we got home with two bundles of wheat, we were too tired to straighten up. In fact, life is mild, but people are hungry and have no strength. In order to eat this delicious food, we have to insist on cooking with our mother.
First, we pinch off the ears of wheat one by one, then put them in a pot to stew them, and then pinch them into grains. Before all the processes were finished, I couldn't bear the hunger, so I put a handful of wheat in my mouth. After repeated persuasion by my mother, I didn't eat any more. When the ears of wheat were all crushed into grains, mother took them to her own stone mill (at that time, almost every family in the countryside had a stone mill). Lift the upper fan of the stone mill, put a rose copper coin on the navel, and then put the stone mill away. Pour the cleaned wheat grains on the millstone, insert an orange stalk on the millstone, and we pushed and pulled together with our mother and turned around the millstone. Because there are copper coins between the two millstones, and there is a certain gap between the millstones, it saves some effort to push them up than to grind them. Even so, we still tried our best. The wheat grains on the millstone kept falling, and small rolls of flour kept falling around the millstone, not too long, like a broken matchstick.
We are all sweating on our faces, but we are in a good mood, because we will have enough to eat soon, and it is a good food. Our sweat is increasing, and the small rolls around the millstone are piled up at random. When all the wheat grains on the millstone are gone, we stop panting.
Mother gently swept the small rolls around the millstones with a broom, lifted the upper fan of the stone mill, and carefully cleaned the two millstones. Only then did we go to the building with her. I was so anxious that I couldn't see what auxiliary materials my mother had prepared (maybe some garlic juice or something, there was no good food in those days) and wolfed it down. That feeling was really better than eating a French dinner!
Time flies, and this unforgettable childhood has become a thing of the past. With the improvement of people's living standards and the progress of science and technology, various traditional famous foods and famous foreign foods have also been put on the table of ordinary people. People can enjoy the delicious food in their spare time, but for me, the most unforgettable thing is eating the mill made with my mother, which is probably unprecedented in the world today.
May all people never feel like me again, and may all people taste the delicious food in this world with a quiet mind-grinding and turning!
5. Write a 450-word composition on food: "Ah, it smells good ……" Visitors who come here have heard several praises from time to time, and the annual food festival has begun, and this is the food street. At ten o'clock in the evening, we came to the food street, with colorful flags fluttering, fragrant waves, crowds of people and laughter. The delicious food is on the table as well, which makes people drool. Beijing roast duck, Japanese food, mutton kebabs, deep-fried fish balls, Sugar-Coated Berry ... In short, there are countless. My mother clung to me and was afraid that I would get lost. Of course, because the crowd was crowded, I managed to get to the front. Huh? Then why are there so many people? I didn't know until I went there that I was selling mutton kebabs, and my mother was holding them and squeezing them in. The beach owners were singing and dancing while testing the mutton kebabs. Look at a steaming mutton chuan being roasted, and others buying it one by one. My mouth watered down three times in thousands of feet, and I begged my mother to buy one without paying attention. On this day, my mother finally showed mercy and bought me a bunch, tasting the delicious food on earth. My tongue almost fell off! My mother and I came to the stinky tofu beach in Wuhan, where the words "the first stink in the world" were written. Yes, I smelled a pungent smell. Mom said, "Why don't you and I try this? It is said that stinky tofu is rich in plant lactic acid bacteria, which has a good effect on regulating intestine and bonding stomach!" As soon as I heard it, I realized that stinky tofu also has nutrition, so I promised to come down. I tasted it, and it was really delicious. I didn't care to wipe my greasy mouth, but I just ate it with relish. It's still memorable to this day. With fewer people, our actions are much more convenient. Walking, unconsciously, I came to a small beach called "Indian Flying Cake". The stall owner can be called a "martial arts expert" with good martial arts. The stall owner put the flour on the iron plate, softened it quickly, and then skillfully and easily threw it up. We were dazzled. The pie was folded up and down, left and right, tested for a while with fire, and it was sweet and delicious in my mouth ...
As the saying goes: "Food is the most important thing for the people", which is a great success for China. Different nationalities and regions also have their own characteristics in food culture. I have lived in Datong since I was a child, and I am more familiar with local snacks in Datong. Beijingers often say that we Datong people "live in the Golden Hall and eat Wowotou". But in Datong, there are many kinds of "Wowotou": there are countless yellow cakes, bean jelly, oat noodle taro, Daoxiao Noodles, etc. Each kind is mouth watering. Let's call it Daoxiao Noodles in Shanxi! The noodles should be kneaded into a cylindrical shape more than a foot long. When cutting noodles, people stand in front of the pot, holding the noodles in one hand and cutting them from top to bottom with a knife in the other. The cut noodles are triangular in shape, with the same width and length. The noodles cut by the exquisite chef are "a drop in the soup pot, a floating in the air, a fresh knife, and the noodles are cut like fish jumping". Snow-white noodles with different soup and meat particles have a unique flavor. People in Shanxi are called "old vinegar", so vinegar is essential in the seasoning, and a spoonful of bright red Chili oil is delicious, so people can't help eating more bowls. Speaking of Daoxiao Noodles, there is another story: It is said that after the Mongolian Tatar invaded the Central Plains, in order to prevent the Han people from rebelling, every household [note: every household. Refers to all people's homes. ] all the metal utensils were confiscated, and every ten households could only cook with one kitchen knife in turn. An old man wanted to take a knife to make noodles, but someone else took it first. The old man saw a thin piece of iron sheet on his way home, so cut it with this! He put the kneaded dough on a wooden board and held it with his left hand. He picked up the iron piece with his right hand and cut it. The best thin dough piece was jelly powder. The jelly-like crystal-clear powder piece was cut into thin noodles with green fresh cucumber shreds and tender stewed tofu, which made people look at it. Don't drool in a hurry. For me, vinegar and Chili are a perfect match. It seems to be arranged by heaven, and it fits together perfectly. If you wish people a happy marriage. ], a few drops of vinegar, a spoonful of pepper, a big full lotus bean, strong onion soup and garlic juice, and a bowl of fresh and cool bean jelly is finished! The combination of white, yellow, gray, green and red makes you can't wait before you can enjoy it. Too urgent to wait. Describe the urgency. [note: describe the way you eat fiercely and in a hurry. ] Get up. Take a few bites in your mouth, and the smoothness of bean jelly and the crisp sounds of lotus beans and cucumbers form an interesting symphony of bean jelly. If you are not careful, naughty bean jelly will flow into your throat and fly into the pot, then it will roll over and cook quickly. That's delicious. If you come to Datong, you must remember to taste the snacks here. Not only feast your eyes, but also feast your eyes!
6. Good words and sentences about writing food compositions Good dishes are ordinary dishes. Xiaojia Jianlu, on the bank of Anhua River, eats ordinary dishes.
However, this dish made Xiao Furen burn, stir-fry and cook, but it was completely different.
The water spinach was fried so green, so green that it was like being full of life after the rain in the field. I didn't know what seasoning Xiao Furen put down from the factory, but the frivolous meaning of the green water spinach just sank, and some bright red pepper slices were added, just like Sun Huishan when she was a girl in Xiao Furen, and the sword of the arrogant girl of the day flew into the ancient sheath of Xiao Xilou.
The water spinach tastes Qingyuan, which is a word short of the sweet taste of ginger and onion catfish, but the taste is completely different.
Ginger, onion and fish are very common things, but what color of onion to choose, how old ginger to choose, the amount of water to mix, where to put the fish, how long to steam the fish, how to cut several knives before steaming, how to steam the fish to make it tender and crisp, and the aftertaste is endless. As long as you look at the light and yellow juice steamed, even Tang could not help but swallow a mouthful of water.
As for a dish of shredded pork with pickled mustard tuber, it is actually a man's skill. Although it is salty, it is so salty that you have to eat it, dare to eat it, eat it constantly, and even drink the juice, only to find that the dish is salty, but the juice is sweet!
It's like Mrs. Xiao's life. She used to be a favorite of Wulin and a favorite of Jianghu. She suffered from wind and frost, but with Xiao Xilou, a pair of swords is still like a pair of jade walls, and it's precious even if it's dusty!
That bowl of clear soup is lotus root, red dates and beef, and three kinds of vermilion food are matched together. Even the soup is reddish. Lotus root is like Jiangnan, even if it is painted with red makeup, it will be fresh when it arrives in Jiangnan, and so is this soup.
7. A good description of food Yangzhou cuisine is famous all over the world, and Yangzhou people are delicious. Yangzhou people not only eat ostentatiously, but also eat carefully.
This is a folk song that was widely circulated in Yangzhou in the past: "It is already high in the morning, but I feel that there is a tide in my heart and I have a walk in the teahouse." Mixed with dried silk, with high flavor; Crab shell yellow, Melaleuca cake; Jade burning and selling, three-dimensional package; Clear soup noodles, crisp fire, Longjing tea fragrance floating.
After breakfast, I want to have lunch. I want to burn the lion's head and cabbage, simmer the white hoof with soy sauce, stir-fry the shrimp loin with vinegar, Shaoxing wine, old flower carving, and eat a catty of music and pottery. After lunch, I want to have the afternoon, pour and cut the Dong-sugar cloud cake, and then have a pack of citron strips.
I want to have dinner in the afternoon, Jinhua ham Zhenjiang cuisine, salted shrimp sprinkled with pepper, assorted pickles poured with sesame oil, fragrant rice porridge with viscose glue. After dinner, I want to take a midnight snack, a bowl of lotus seed soup, which is fresh and brain-nourishing, and sleep until early in the morning. "
It is enough to reflect Yangzhou people's fascination and attention to food. Eating morning tea plays an important role in Yangzhou people's life. For office workers, there are steamed stuffed bun shops, baked wheat cakes shops and steamed stuffed buns everywhere. One or two dumplings will make you not only full, but also eat well.
But for those who have money to spare, going into the teahouse, going to the teahouse and having tea and snacks is not just a matter of getting full. "Water in the bag in the morning, water in the bag at night"-go to the teahouse for tea in the morning and take a bath in the bathroom at night.
It is a true portrayal of this life. Please look at what Zhu Ziqing, a famous Yangzhou person, said in his "Talking about Yangzhou": "The most famous teahouse in Yangzhou is full in the morning and afternoon.
Eat the most patterns. ..... Yangzhou's steamed dim sum, stuffed with meat, stuffed with crab meat, stuffed with bamboo shoots, needless to say, is the most delicious steamed stuffed bun, and dried steamed stuffed bun.
Choose the most tender dish, chop it into mud, add a little sugar and a little oil, steam it to be whisked and hot, and melt it easily in your mouth, leaving a little aftertaste. Dried vegetables are also chopped, and a little sugar and oil are added to make them just right. Chew carefully, and you can chew a little olive aftertaste. "
If you want to talk about the morning tea snacks in Yangzhou, you can't help but say that there are three unique snacks in Yangzhou: Sandingbao, Melaleuca Oil Cake and Jade Shaomai. The three-dimensional buns are won by flour fermentation and fine stuffing.
The flour used in fermentation is "white as snow", and the dough is soft and tough, and the food does not stick to the teeth. The so-called "three diced" is made of diced chicken, diced meat and diced bamboo shoots. The diced chicken is made of hens every other year, which is both fat and tender. The diced meat is made of pork ribs with moderate fat; Fresh bamboo shoots are selected according to the season.
Diced chicken, diced meat and diced bamboo shoots are matched according to the ratio of 1:2: 1. The diced chicken is big, the diced meat is medium, the diced bamboo shoots are small, and the particles are distinct. The diced chicken is also known as the three delicacies, and the three delicacies are integrated, with relish. In the morning, there is no hunger until noon.
Yangzhou also has a kind of "five-diced buns", which are made of diced ginseng, diced chicken, diced meat, diced bamboo shoots and diced shrimp. According to legend, when Qianlong once toured Yangzhou, when it comes to the preparation of imperial meals early, he should do five things: "Nourish but not supplement, delicious but not fresh, oily but not greasy, crisp but not hard, delicate but not soft".
Yangzhou is oily, less but not too greasy; Winter bamboo shoots are crisp, less but not too hard; Shrimp is tender, less but not soft. When these five flavors are blended, they are nourishing, fresh, fragrant, crisp and tender.
If the ingredients of each flavor are less, it will achieve the imperial edict of "five but". So according to the master's design, the chefs processed diced ginseng, diced chicken, diced bamboo shoots and diced shrimp into stuffing and made buns.
After Qianlong tasted it, he asked about the name of the steamed stuffed bun, and the attache replied, this is called five sentences of steamed stuffed bun. Later, the local people thought that the stuffing of this kind of steamed stuffed bun was made of five diced buns, and the original chef was surnamed Ding, so they called it five diced buns.
When jade is sold, the name gives people room for imagination, and the purchase is fresh and pleasant. The dough bag rolled into a chrysanthemum edge is stuffed with green vegetables, which is shaped like pomegranate, with a coin at the bottom, and a small amount of ham and jade at the top, which is pleasant to look at, just like all loves can't be caged.
Zhu Ziqing once wrote a composition praising: "Moisturizing and neat, never greasy teeth and tongue, not only delicious, but also beautiful and pleasing to the eye." The green color in Shaomai reveals the steamed skin as thin as paper, just like jade.
With a gentle bite, the skin will break, and the dish made of shrimp, leeks and eggs will be refreshing and moist. After eating it, the mouth is still full of the smell of shrimp, which is really fragrant.
Jade Shao Shao has sweet and salty tastes. The sweet one is "Meiling Green Vegetable" produced in Yangzhou, which is chopped from its leaves and mixed with cooked lard, minced ham, soft sugar and salt.
Compared with salty rice cooked and sold in other places, it is a taste. Melaleuca oil cake is translucent, hibiscus-colored, diamond-shaped, and unusually flexible. The cake is divided into 64 layers, with layers of sugar and oil alternating with each other, and the cake surface is covered with red and green silk, which is fresh and pleasing to the eye and soft and sweet to eat.
The taste is sweet and waxy, moderate and refreshing. Yangzhou dim sum shops all over the world use it to attract customers because it is nowhere else.
These three-course buns, thousand-layer oil cakes and jadeite are not only the representative names of Yangzhou, but also the unique skills of Yangzhou Fuchun Tea House. Fuchun Tea House, a century-old shop famous at home and abroad.
1885 started as Fuchun Flower Bureau, and 19 10 started as a teahouse. At that time, the salt merchants and poets in Yangzhou City often came here to enjoy flowers, compose poems, enjoy tea and play games, and the teahouse became a place where elegant art gathered and idle people lived. In order to gain a broader market, the clever boss Chen Buyun introduced dim sum to the tea house in an ingenious way, and also hired the white case master, waiter and buddy, and the business became more and more prosperous.
19 13, a master named Huang Bai came to Fuchun. This master Huang, with a pockmarked face, improved the traditional method of making thousand-layer oil cakes and jadeite, which was very popular with customers. The oil cake made by Master Huang is translucent, extremely flexible, layered and separated, and sweet and waxy. Jade is cooked and sold with green leaves as stuffing, which tastes sweet and salty, and the stuffing is green and looks like jasper through thin skin.
These two snacks are called Yangzhou's "double pastry". Another master, Chen, is good at making pastry, sesame cake and other snacks. Braised noodles are his masterpieces, with many varieties, good taste and wide popularity.
After Master Huang's death, Yin Changshan, a famous chef, made great efforts in the design and variety of steamed buns, and Sanding steamed buns were his initiative. At that time, all the chicken soup was used under Fuchun, and the daily consumption was about 50.
Chicken, chicken skin and leftovers could not be treated, so Yin Changshan discussed with Chen Buyun to cut the chicken into cubes, add diced pork and bamboo shoots, and make three-dimensional buns. Not many people ate at first, but then they grew bigger.
8. Composition describing food Hakka food
My hometown is Hakka, and I am an out-and-out Hakka. Speaking of the delicious food in my hometown, it's countless, but it's this dish that makes my mouth water when I think about it-making tofu.
This is a well-known dish of Hakka people! Everyone often makes it, and the taste is full of praise! My ingredients are tofu, pork and mushrooms. If you want to make fermented tofu more delicious, putting some green onions is the best choice. Although the material is so simple, its nutritional value is high! Eating fermented bean curd can make up for people who are weak, and can also keep fit and regulate osteoporosis. But its taste is a little salty, but it is delicious. Its soup is mellow, fresh and smooth, and tastes very delicious.
It is said that this dish originated from jiaozi in the north. Because of the lack of wheat in the south, Hakka people used fermented tofu to pin their feelings for jiaozi and Central Plains culture in the north. It is the favorite of Hakkas, whether on holidays or at ordinary times. Although the fermented tofu is fragrant, we should be careful not to eat food that is similar to tofu and pork. Foods similar to tofu include honey, water bamboo, bamboo shoots and pig liver. You'd better not drink too much tea after eating pork.
After listening to my introduction to fermented tofu, can't you wait to taste delicious food? There are many delicious foods waiting for you to taste in my hometown!